Balsamic Vinaigrette (Cheater)

I got this recipe from a friend - I love it because it doesn't separate and is easy to throw together.


-Judi Ronnow


2 Tbsp. apple cider vinegar
2 Tbsp. balsamic vinegar
3 Tbsp. water
1 Good Seasons Italian Salad Dressing Mix
1/2 cup canola oil (or mix of 1/4 cup olive oil and 1/4 cup canola)

Shake well and store in the refrigerator.

Croutons

I should have started making my own croutons a long time ago! They are so easy and delicious!

-Bonnie James, also allrecipes.com

4 thick slices white bread (french), or two hamburger buns work great - any bread about to go stale
1/2 cup butter
2 cloves garlic, minced

Cut the bread into 1/2-inch cubes. Preheat oven to 350 degrees. In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. (Turn half way through). Check frequently to prevent burning. Cool. Store leftovers in an airtight container.

Buttermilk Ranch Dressing

I really do believe that buttermilk makes everything taste better! This dressing is delicious, and there's something about knowing exactly what ingredients go into your food, sans any weird preservatives. Granted, it won't last months in your refrigerator, but if your family uses ranch like we do, that won't be a problem. :) I recommend halving this recipe if you have a smaller family.

-Aunt Kristi

2 cups mayonnaise

1 1/2 cups buttermilk
1 tsp. parsley
1 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper

Shake and store in a quart-size canning jar. Best if mixed together the day before, but not a must. Refrigerate and discard unused portion after approximately 1 week - depending on how fresh your buttermilk is.

Tomatillo Dressing

There are so many recipes for 'Cafe-Rio' tomatillo dressings floating around out there, but this is the combination we enjoy.


1/2 pkg. buttermillk ranch dressing mix (approx. 2 tsp)
2 tomatillos, husks removed roughly chopped
1 jalapeno, seeded and deveined
1/2 cup mayonnaise
1/4 cup buttermilk
1/3 cup cilantro, roughly chopped
1 clove garlic, minced

Blend until smooth. Refrigerate at least a couple of hours - best if overnight. Serve over a salad of romaine lettuce, sweet pork, black beans, corn, guacamole and smashed corn chips.

Caesar Salad

Brandon's aunt Kathy made this salad for us several years ago while we visiting their family in San Diego; it's been a favorite for us ever since. I don't believe she has an exact recipe, but this is a rough estimate of ours.

1-2 heads romaine lettuce, chopped
1/3 cup mayonnaise
1 garlic clove, minced
1 tsp. fresh lemon juice (approx 1/2 small lemon)
1/2 tsp. worcestershire sauce
Parmesan cheese, small shred or sliced with vegetable peeler
croutons

Mix mayonnaise, garlic, lemon juice and worcestershire in a small bowl. Spread dressing around sides of a large bowl and add lettuce. Toss to combine and top with parmesan and croutons.

Macaroni Salad

I've always loved macaroni salad - a perfect combination of sweet and tang, crunch of vegetables and the texture of the pasta - yum! When I was pregnant with Paige I had major cravings for the macaroni salad from Ned's subs. If you make this salad and let it sit overnight, there won't be many people who can tell this apart from a good deli salad. Mayo fans beware - this is on the sweet side!

-Adapted from 'Amish macaroni salad' on Allrecipes.com

2 cups uncooked elbow macaroni
2 hard-boiled eggs, chopped
1/4 to 1/3 cup minced onion
2 or 3 stalks celery, finely diced
1 small red bell pepper, seeded and finely diced
1 tablespoons sweet pickle relish
1 cup Miracle Whip
1-1/2 tablespoons yellow mustard
1/4 cup sugar
1 teaspoons white vinegar
1/4 teaspoon salt
1/4 teaspoon celery seed

Cook macaroni to al dente, 10-12 minutes, drain and rinse with cold water to cool. Mix Miracle Whip, mustard, sugar, vinegar, salt & celery seed. Stir in egg, vegetables, relish and cooled macaroni. Cover and refrigerate for at least 12 hours.

BBQ Chicken Chopped Salad

This is one of our family favorites for a light dinner.


-Hot out of the Oven, Jessica Davis

2 boneless, skinless chicken breasts
1 cup BBQ sauce

Marinate chicken in barbeque sauce, then grill. Chop into pieces.

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1/2 cup cilantro, chopped
1 can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

Combine chicken in large salad bowl with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce, and tortilla chips.

Potato Salad

I never follow an exact recipe for my potato salad, just do everything to taste, but here are some approximations.


-Mom Pulsipher/ Grandma Carling

3 lbs russet potatoes - Boil, peel and dice
2 eggs - hard boil, peel and dice
1/3 cup chopped dill pickles

1 cup Miracle Whip
1 Tbsp. Mustard
1 Tbsp. dill pickle juice
1/2 tsp. onion powder
3/4 tsp. salt - plus more as needed

Pizza Pasta Salad

-Rachael Ray, slightly modified

1 lb. wagon wheel pasta, cooked al dente

Mix and add to pasta mixture while it is still hot:
1 1/2 tsp. garlic salt
1 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. tomato paste
2 Tbsp. red wine vinegar
1/3 to 1/4 cup olive oil
Freshly ground pepper, to taste

Cool to room temperature, then add:

2 plum tomatoes, seeded & chopped

½ medium red onion, chopped

1 small green bell pepper, seeded & chopped

2 sticks pepperoni, casing removed & cut into small dice (or 5 oz. pepperoni minis)

1/2 to 1 lb. Fresh mozzarella cheese, diced

Holiday Salad

-Dry Creek Ward YW Cookbook, 32, Thomalee Abraham

2 heads Romaine lettuce, chilled and torn
1/2 to 1 pomegranate, seeded
1/2 red onion, finely sliced
4 oz. slivered almonds, sugared

To sugar almonds, place in a saucepan with 3 tablespoons sugar over medium heat. Stir frequently until almonds are coated and sugar disappears. Cool on wax paper.

Dressing:
2/3 Tbsp. poppy seeds
1/3 c. white vinegar
1/2 c. salad oil
1/3 c. sugar
3/4 Tbsp. grated onion
3/4 tsp. salt
1/3 tsp. dry mustard

Mix ingredients in blender. Pour over salad just before serving.